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Home Egg Recipes

Shirred Eggs (Baked Eggs with Spinach & Mushrooms)

By:Nagi
Published:13 Aug '21Updated:13 Aug '21
93 Comments
Recipe v Video v Dozer v

Shirred Eggs are a type of baked eggs, and are a super-simple way to turn the humble egg into an enticing meal for breakfast, lunch or dinner. Eggs are cracked over a bed of garlicky mushroom and spinach in small dishes, topped with a dash cream and parmesan then baked until just-set. Bread for dunking is definitely not optional!

Freshly made Baked Eggs (shirred eggs) being eaten

Baked Eggs (Shirred Eggs)

Baked Eggs can be as simple as cracking eggs into a muffin tin, then popping it in the oven. All good – but, well, kinda humdrum. 🤷🏻‍♀️

These shirred eggs though? They’re cooked on a bed of garlicky mushrooms and spinach. We drizzle the eggs with just a touch of cream and give it all a shower of parmesan before popping in the oven. The cream melds with eggs as they bake, yielding bubbling, custardy, runny-yolks-with-set-whites perfection!

Tasty egg, odd name: What are shirred eggs?

Shirred eggs get their name from the traditional dish in which they are baked, a small gratin dish called a shirrer. Unlike French oeufs en cocotte or coddled eggs, shirred eggs are not baked immersed in a water bath.

These days, “shirred eggs” is used to name any eggs baked this way, usually with a bit of butter and cream, and served in the baking dish.

There’s endless possibilities for ingredients you can marry with your shirred eggs. Ham, flaked smoked fish, fresh herbs, breadcrumbs, different cheeses, tomato (like Shakshuka), cooked veg like asparagus, capsicum, artichoke … even shaved truffle! 😍 The list goes on – hatch your own shirred eggs creations!

Dunking bread into Baked Eggs - Shirred Eggs
  • Raw eggs cracked into ramekins to make Baked Eggs - Shirred Eggs
  • Making Baked Eggs - Shirred Eggs
    Eggs topped with cream and parmesan, ready to bake

Ingredients in Shirred Baked Eggs

Here’s what you need to make these Shirred Eggs baked on a bed of buttery and garlicky spinach and mushrooms:

Ingredients in Baked Eggs - Shirred Eggs
  • Eggs – Fridge-cold, if you’re dead set on runny yolks like I am! Fridge-cold eggs slows down the cooking of the yolks, which set at a lower temperature than the whites. If you use room temperature eggs, you’ll find by the time the whites are set, the yolks aren’t runny any more.

  • Mushrooms – I’ve just used white mushrooms, but anything will work here. If you have access to fresh wild mushrooms, they’ll be even better (*jealous!)

  • Spinach – I’ve used baby spinach here for ease. You can easily switch it out for sliced English spinach, kale, silverbeet leaves (Swiss chard), or anything similar.

  • Garlic, thyme and butter – For cooking the spinach and mushroom bed. Feel free to switch out the thyme for other herbs of choice! Tarragon or rosemary would be lovely, or a pinch of mixed dried herbs.

  • Cream and parmesan – For topping the eggs. The cream protects the egg so it doesn’t dry out in the oven, and the cheese forms a thin and delicious crust. Plus, well, you know. Cream and cheese. Makes everything tastier. 🤷🏻‍♀️

Spinach mushroom for Baked Eggs - Shirred Eggs

How to make baked eggs

How to make Baked Eggs - Shirred Eggs
  1. Cook mushrooms – Start by cooking the mushrooms until golden. Add the garlic towards the end, else it will burn before the mushrooms are done.

  2. Wilt spinach – When the mushrooms are done, toss the spinach in and stir just until wilted. This literally takes 30 seconds.

  3. Divide between ramekins – Divide the mushroom mixture between the ramekins.

  4. Egg – Make a shallow crater in the surface of the mushroom mixture so when you rack the eggs in, the yolk settles in the middle. This will also encourage even cooking of the yolk. If the yolk sits up against the wall of the ramekin, the part touching the ramekin will overcook.

  5. Top with cream and parmesan – Sprinkle the eggs with a pinch of salt and pepper, drizzle over cream, then parmesan.

  6. Bake for 15 minutes at 200°C / 390°F / (180°F fan) for runny yolks and just-set whites. Check at 12 minute mark – if your ramekins have lower sides or your oven is hotter etc, it may cook faster.

    To serve, sprinkle with a pinch of smoked paprika (optional) or even cayenne if you like it hot (definitely optional!), chives (optional), and with hot crusty bread for dunking (not optional!).

Dunking bread into Baked Eggs - Shirred Eggs
Overhead photo of Baked Eggs - Shirred Eggs

When to serve Baked Eggs

The obvious answer: breakfast and brunch.

When I make it: lunch and dinner.

Some people might find one egg a little on the light side, portion-wise, for a breakfast. But with bread, I find it’s enough. And you know I have a hearty appetite!

Having said that, if you have a larger ramekin, feel free to double up on the eggs. Just scale up the cream and parmesan, and adjust the bake time as required. Or if you prefer, you can also make Shirred Eggs in one larger baking dish. Now you’re free to scale it up to your heart and tummy’s content! – Nagi x


Watch how to make it

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Freshly made Baked Eggs (shirred eggs) being eaten

Baked Eggs with Mushrooms (Shirred Eggs)

Author: Nagi
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Breakfast, Brunch, Light Meal
Western
5 from 27 votes
Servings4
Tap or hover to scale
Print
Recipe video above. Shirred Eggs are a type of baked eggs, and are a super-simple way to turn the humble egg into an enticing meal for breakfast, lunch or dinner. Eggs are cracked over a bed of garlicky mushroom and spinach in small dishes, topped with a dash cream and parmesan then baked until just-set.
Serve for breakfast, brunch, or as a light meal anytime of the day! This makes:
– Standard breakfast for 4 people with bread (double up on eggs for more filling option)
– Big breakfast for 2 people (make double in larger ramekin)

Ingredients

Mushroom Spinach Filling:

  • 30g / 2 tbsp unsalted butter
  • 200g / 7oz mushrooms , sliced thinly (0.3cm / 1/8″)
  • 2 cloves garlic , finely minced
  • 2 tsp fresh thyme leaves
  • 1/4 tsp cooking / kosher salt
  • 1/8 tsp black pepper
  • 4 cups baby spinach

Baked Eggs:

  • 4 large eggs , fridge cold (Note 1)
  • Pinch salt and pepper
  • 1/4 cup thickened cream (heavy cream)
  • 4 tbsp parmesan , freshly grated
  • 1/8 tsp smoked paprika (optional)
  • 2 tsp chives , finely chopped (optional)

Instructions

  • Preheat oven to 200°C / 390°F (180°C fan). Lightly oil or butter four ramekins – 300ml / 10oz (1 1/4 cups).
  • Cook mushrooms: Melt butter in a large skillet over medium high heat. Cook mushrooms until starting to go golden on the edges, 3 minutes. Add garlic, thyme, salt and pepper. Cook for further 1 minute until mushrooms and garlic are golden.
  • Wilt spinach: Add spinach and stir for 30 seconds, just until wilted.
  • Fill ramekins: Divide mushroom mixture evenly into the ramekins. Make a slight dent in the middle, crack eggs in (yolk should settle in centre). Sprinkle each egg with pinch of salt and pepper, drizzle with cream, pile on parmesan.
  • Bake: Bake in oven for 12 – 15 minutes until egg whites are just set and yolks are cooked to your liking (I like runny!). Check it at 12 minutes – hotter ovens, lower walled ramekins etc can make them cook faster. Take out of oven slightly undercooked as egg will keep cooking.
  • Paprika: Sprinkle smoked paprika and chives on top, serve immediately with warm bread for dunking!

Recipe Notes:

1. Fridge cold eggs – I find fridge cold eggs work best if you want runny yolks with set egg whites. With room temp eggs, yolks and whites cook in a more similar time, so by the time the whites are set the yolks are mostly set (in my personal egg baking experience!).
If your eggs are room temp, then just bake for  ~ 12 min.
“Large eggs” are 55 – 60g (Australia) / 2 oz (US). Industry standard, cartons are labelled as such.

Nutrition Information:

Calories: 211cal (11%)Carbohydrates: 4g (1%)Protein: 10g (20%)Fat: 18g (28%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 205mg (68%)Sodium: 317mg (14%)Potassium: 421mg (12%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 3579IU (72%)Vitamin C: 12mg (15%)Calcium: 130mg (13%)Iron: 2mg (11%)
Keywords: baked eggs, shirred eggs
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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93 Comments

  1. Amy says

    August 29, 2021 at 7:46 pm

    OMG this was honestly the best breakfast…will definitely be on the menu again

    Reply
  2. Susan Dwight says

    August 27, 2021 at 5:53 am

    5 stars
    This is the best recipe site ever. Original ideas for meals. Carefully shown and explained.
    I have only made lentil soup and shirred eggs so far but many more soon. Thank you Nagi.

    Reply
  3. Alan says

    August 23, 2021 at 8:24 pm

    Bloody beautiful breakfast with a Vienna loaf toasted

    Reply
  4. Sherry says

    August 23, 2021 at 6:09 am

    5 stars
    Oh I just love these eggs and have made them 4 times now so today since all my family did not come for brunch there is 2 left over shirred eggs unbaked in their tiny dishes, I would love to know it I can freeze them unbaked or should I just bake them and then freeze them. These are my favorite eggs now and as I have 2 more in the fridge for tomorrow I am hoping I can freeze the other 2. Thank you for a really great recipe among all the other that I have tried.

    Reply
  5. Ren says

    August 21, 2021 at 9:41 pm

    Prepped the spinach, mushroom combo on Friday night. Added in a little fresh Chilli.
    Assembled Saturday morning for an easy, but indulgent breakfast!
    SO yummy. I highly recommend!!
    Thanks Nagi!!

    Reply
  6. Robert says

    August 18, 2021 at 4:53 pm

    5 stars
    this was loved by the boss (wife) the only thing I added was slivers of black garlic on the egg under the cream before it was cooked
    eggs and black garlic are fantastic together

    Reply
    • Nagi says

      August 18, 2021 at 7:29 pm

      YUM! What a fabulous idea Robert – I can just taste it now! N x

      Reply
  7. Lynette Rossow says

    August 18, 2021 at 9:25 am

    5 stars
    This was so good. I didn’t have spinach but I fried off some tomatoes and added to the mushroom. Will be making this again. We loved it. Thanks for a great recipe

    Reply
    • Nagi says

      August 18, 2021 at 7:29 pm

      You’re so welcome Lynette!!! N x

      Reply
  8. Leon Minnaar says

    August 18, 2021 at 3:59 am

    5 stars
    Nagi, I regularly try your recipes, they are all great! But your Shirred eggs recipe is next level!!!

    ps. I’m not very experienced in the kitchen, but your blog turned me into Masterchef-of-the-family! Thank you for RecipeTinEats.

    Reply
    • Nagi says

      August 18, 2021 at 7:31 pm

      Thanks so much Leon!!! N x

      Reply
  9. Keirissa Lawson says

    August 17, 2021 at 4:55 pm

    5 stars
    Nagi, my elderly mum is currently staying with me in lockdown and doesn’t have much appetite. Made this for our lunch today – with bacon instead of mushrooms _ and she LOVED it!!! Thanks for a great recipe to put a smile on our faces

    Reply
    • Sheryl Cross says

      August 18, 2021 at 5:36 pm

      Hi Keirissa, my mum is currently going through chemo and has no appetite. Thanks for you feedback

      Reply
      • Keirissa Lawson says

        August 19, 2021 at 8:43 pm

        Hi Sheryl, All the best for supporting your mum through a difficult time. Hope this tempts her tastebuds

        Reply
  10. Amanda Barnes says

    August 17, 2021 at 4:26 pm

    5 stars
    Am doing this tonight for my son and I as a last minute choice with the ingredients that I have in the fridge (between deliveries in our lock down situation). One word: Yum!

    Reply
  11. Julie Farris says

    August 17, 2021 at 10:49 am

    Hi Nagi! I’ve made many of your yummy recipes and look forward to your posts! My question, in this recipe would duck eggs be considered extra large eggs? If you haven’t tried them yet, you should! The whites are thicker than chicken eggs and of course the yolks are much larger. They make the fluffiest scrambled eggs! And sorry to hear you’re still on lockdown. Hopefully it won’t happen again in the States.

    Reply
    • Nagi says

      August 17, 2021 at 11:53 am

      Hi Julie – They would be jumbo eggs (depending on their weight of course!!) I’ll have to try it! N x

      Reply
  12. Jan says

    August 16, 2021 at 12:54 pm

    Love the recipe ❤️ went to a fish and chip shop the other night and the had Cauliflower Cheese Balls …. They were delicious, could you do one of your even more delicious recipes for them please, Jan xx

    Reply
    • Nagi says

      August 17, 2021 at 11:54 am

      Hi Jan, feel free to pop any recipes on my request page, although this recipe here might be of interest to you: https://www.recipetineats.com/baked-broccoli-cheese-balls/ N x

      Reply
  13. CarolP says

    August 16, 2021 at 9:34 am

    5 stars
    Love this recipe! It was delicious.

    You are amazing Nagi. Thank you for your work through RecipeTin Meals x

    Reply
    • Nagi says

      August 17, 2021 at 11:54 am

      Thanks so much Carol!! N x

      Reply
  14. Lesley Wee says

    August 15, 2021 at 2:59 pm

    5 stars
    Yum. Luv baked eggs. I usually bake over leftover mashed potatoes. This looks better and healthier.
    RECIPE TIN MEALS⭐⭐⭐⭐⭐
    So very commendable
    !! Congrats. NAGI😊. You are so generous and hardworking.
    Looking good DOZER 🐾
    Another lockdown? Your visit to Tassie was perfectly timed.

    Reply
    • Nagi says

      August 16, 2021 at 9:05 am

      Thanks so much Lesley!!! And wasn’t the timing perfect! I’d give anything just to leave the surrounding suburbs now! 😫 N x

      Reply
  15. Angela says

    August 15, 2021 at 1:36 pm

    5 stars
    Absolutely scrumptious, received a 10/10 from the family this morning. Thanks Nagi!

    Reply
    • Nagi says

      August 16, 2021 at 9:05 am

      I’m so glad it was a hit Angela!! N x

      Reply
  16. Ysabel says

    August 15, 2021 at 9:33 am

    Hi! Would love to make this for breakfast tomorrow. Though I dont have ramekins, can I use a muffin pan instead?

    Reply
    • Nagi says

      August 16, 2021 at 9:11 am

      Yes 100% Ysabel! N x

      Reply
      • Ysabel says

        August 18, 2021 at 6:28 am

        Thank you!

        Reply
  17. Barbara says

    August 15, 2021 at 2:10 am

    Such a delicious way to introduce vegetables for breakfast! I’m always looking for ways to add more vegetables to my meals. Thanks. I’m adding this recipe to my files.

    Reply
    • Nagi says

      August 16, 2021 at 9:12 am

      Perfect Barbara, I hope you try it and love them! N x

      Reply
  18. Adele Berndt says

    August 14, 2021 at 11:16 pm

    5 stars
    Really nice. We don’t do spinach but it works with bacon instead. 🙂

    Reply
    • Nagi says

      August 16, 2021 at 9:12 am

      You could really add a variety of other things Adele! N x

      Reply
  19. libby says

    August 14, 2021 at 1:17 pm

    Have just made shirred eggs for one for lunch. Easy peazy and very nutritious. Am a low carber so just adjust your recipes to suit when poss. Thank you.

    Reply
    • Nagi says

      August 16, 2021 at 9:13 am

      I’m so glad you loved it Libby! N x

      Reply
  20. Don says

    August 14, 2021 at 12:35 pm

    5 stars
    Nagi, I would like to express my sincere respect and admiration for everything you are doing for the people of Sydney. You are a shining example of what one very motivated person can accomplish. This world is a better place with you in it. May the Lord bless you and light your path as you travel down this new road.

    Reply
    • Cherie says

      August 15, 2021 at 10:20 am

      Don, I couldn’t have said it better myself. Nagi, you are a true blessing in many ways. God Bless.

      Reply
    • EllenW says

      August 15, 2021 at 12:37 pm

      5 stars
      I give that a big thumbs up! Thanks, Don. And, thanks, Nagi, for everything you do. You are GREAT!

      Reply
    • Nagi says

      August 16, 2021 at 9:13 am

      Thank you so much Don, that truly means a lot!!! 🥰 N x

      Reply
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